This winter bowl has everything you need- greens, veggies, carbs, protein, fermented veggies, and healthy fats. You can use any fermented veggies you like. I used a plain sauerkraut from a local farm, but you can also make your own. Feel free to make any substitutions you might need too. For example, switch chickpeas to beans, use other leafy greens instead of kale, use quinoa instead of rice, etc.
Nourishing Winter Bowl [Vegan]
Serves
4
Ingredients
For the Bowl:
- 1 cup brown rice
- 1 large sweet potato
- 2 medium sized beets
- 1 can organic chickpeas
- leaves from 2 sprigs rosemary, chopped (optional)
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon coconut oil
- 2 garlic cloves
- A handful of shiitake mushrooms or other mushrooms
- 2 handfuls kale or other greens
- Sauerkraut, as desired
- 1 tablespoon tamari
- 1 teaspoon grated fresh ginger
For the Dressing:
- 1 tablespoon tahini
- juice of half lemon
- 2 Tablespoons olive oil
- 1 teaspoon za'atar
Preparation
- Preheat oven to 375F.
- Boil 2 cups water with cup of rice, lower heat and simmer until rice is cooked (about 20 min, depending on what type of rice you use) and set aside.
- Peel sweet potato and cut into small (1 inch or so) chunks. Peel beets and cut into small chunks. Place on baking sheet lined with parchment paper and add chickpeas. Add olive oil, salt and pepper, and rosemary (if using).
- Mix well to make sure all pieces are coated and roast for 20 min or until you can easily slice sweet potato and beets.
- Heat coconut oil in pan. Mince garlic and add to pan and sweat until fragrant. Chop mushrooms and add to pan and sautee for approx 10 min.
- Chop kale into small bite size pieces and add to same pan along with the tamari and ginger and sautee for another 3 min. Remove from heat and set aside.
- To make the dressing, add tahini to olive oil, lemon juice and za'atar. Beat with fork until creamy.
- Plate your winter bowl- add the ingredients in sections or mix them all together, whatever you fancy! Garnish with black or regular sunflower seeds (totally optional) and add dressing.
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Chickpea - Kale
- Sweet Potato
- Tahini
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About The Author
Alena Grahn
See My Recipes Simple, vibrant whole foods plant-based recipes.
Alena Grahn is the founder of Red Nail Green Veggies blog, which celebrates whole, plant-based foods. The recipes you will find here are simple, fun, and most importantly full of nutrients that will have you feeling and looking your best! Alena is a newly married 20- something living in NYC and documenting culinary adventures in her teeny tiny Manhattan kitchen.
Thank you for introducing me to a recipe that made me say, "hey I can make this!"